Description
A dessert-style breakfast combining oats and bananas into fluffy mini cakes. Naturally sweetened with overripe bananas and honey, this gluten-free, protein-packed recipe offers a moisture-rich, custard-like texture perfect for meal prep.
Ingredients
Old-fashioned rolled oats, 1 cup
Overripe banana, 1 large
Eggs, 2 large
Unsweetened almond milk, ½ cup
Honey or sweetener, 2 tablespoons
Baking powder, 1 teaspoon
Vanilla extract, ½ teaspoon
Cinnamon, ¼ teaspoon
Mini chocolate chips, 2 tablespoons
Instructions
Preheat oven to 350°F (180°C)
Blend oats, banana, eggs, almond milk, honey, baking powder, vanilla, and cinnamon in a high-speed blender until smooth
Fold in mini chocolate chips
Divide batter evenly among 4 greased ramekins
Bake for 25 minutes until golden and springy
Let cool for 10 minutes before serving
Notes
Use flax eggs (1 tbsp ground flax + 3 tbsp water) for vegan version
Substitute soy milk or oat milk if preferred
Store in airtight containers for up to 3 days
Top with dairy-free chocolate for vegan option
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American